This Molded Cranberry-Orange Salad is a refreshing and vibrant addition to any holiday spread. The tartness of fresh cranberries is perfectly balanced with the sweetness of orange juice, creating a delightful contrast in flavors. With its beautiful ruby-red color and a hint of citrus zest, this salad is both visually appealing and delicious. The addition of crushed pineapple and chopped nuts adds texture, making each bite a burst of flavors and crunch. Served chilled, this salad is perfect for Thanksgiving, Christmas, or any special gathering, and it’s sure to become a family favorite.
Ingredients:
- 1 package (3 oz) raspberry or cranberry-flavored gelatin
- 1 cup boiling water
- 1 can (14 oz) whole-berry cranberry sauce
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup chopped celery (optional)
Instructions:
- Dissolve Gelatin: In a medium bowl, dissolve the raspberry or cranberry-flavored gelatin in 1 cup of boiling water. Stir well to ensure it is completely dissolved.
- Mix in Ingredients: Stir in the whole-berry cranberry sauce, crushed pineapple, chopped nuts, orange juice, and orange zest. Mix well until all the ingredients are fully incorporated.
- Add Optional Celery: If using, fold in the chopped celery for added crunch and texture.
- Mold the Salad: Pour the mixture into a 5-cup mold or a decorative serving dish. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
- Serve: To unmold, dip the mold in warm water for a few seconds, then invert onto a serving plate. Garnish with extra chopped nuts, orange zest, or fresh cranberries if desired. Serve chilled.
Enjoy this tangy and festive salad as a side dish or a refreshing dessert!
